How to make Mixed Vegetable Parantha - The various vegetables make these paranthas more nutritious.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Carrots (गाजर), Whole Wheat Flour

Cuisine : Punjabi

Course : Breads

Mixed Vegetable Parantha Recipe Card

Mixed Vegetable Parantha

Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

For more recipes related to Mixed Vegetable Parantha checkout Gajar Puri. You can also find more Breads recipes like Brioche, Baguette, Masaledar Besan Ki Roti, Yorkshire Pudding.

Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mixed Vegetable Parantha Recipe

  • Carrots grated 1 cup

  • Whole Wheat Flour grated 1 cup

  • Cauliflower grated 1 cup

  • Bottle gourd (lauki / doodhi) grated 1 cup

  • Green capsicum grated 1 cup

  • Potato boiled, peeled and grated 1 medium

  • Wheat flour (atta) 2 cups + for dusting

  • Cumin seeds 1 teaspoon

  • Dried pomegranate seeds (anardana) 1 tablespoon

  • Black peppercorns 1 teaspoon

  • Oil 2 tablespoons

  • Cumin powder 1/2 teaspoon

  • Dried mango powder (amchur) 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Asafoetida a pinch

  • Oil for cooking


Step 1

Dry roast cumin seeds, dried pomegranate seeds and black peppercorns in a small non-stick pan for 2 minutes. Cool and crush with a rolling pin and keep aside.

Step 2

Heat oil in another non-stick pan. Add carrot, cabbage, cauliflower and bottle gourd and sauté for 6-8 minutes. Add cumin powder, dried mango powder, red chilli powder, turmeric powder, salt and green capsicum and mix well. Sauté for 1-2 minutes. Transfer the mixture into a bowl. Add the crushed masala and potato and mix well. Set aside to cool.

Step 3

Lightly roast asafoetida in a small non-stick pan.

Step 4

Put wheat flour in a bowl. Add a little water to the asafoetida and mix and add this to the wheat flour. Add water as required and knead into soft dough.

Step 5

Heat a non-stick tawa.

Step 6

Divide the dough into equal portions and shape each portion into a ball. Further shape each ball into a katori and stuff the vegetable mixture into it. Seal the edges and shape it into a ball again. Dust with a little dry flour and roll into a parantha.

Step 7

Place the parantha on the tawa and cook for a minute. Apply a little oil and flip. Apply a little oil on the other side too and cook flipping sides till both sides are evenly cooked and golden.

Step 8

Transfer onto a serving plate and serve hot.